Yokmoni
Being an Infidel and
Royal Salted Caramel Moons
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup caramel sauce (store-bought or homemade)
- 1 tsp sea salt flakes, for sprinkling
Instructions:
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until everything is combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; we want these cookies to be tender!
6. Scoop out about a tablespoon of dough and flatten it slightly in your palm. Place a teaspoon of caramel sauce in the center, then fold the dough over to encase the caramel, rolling it into a ball.
7. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Before popping them into the oven, sprinkle a little sea salt on top of each dough ball for that perfect sweet and salty combo.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers might look a bit soft, but they'll firm up as they cool.
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy the gooey goodness!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup caramel sauce (store-bought or homemade)
- 1 tsp sea salt flakes, for sprinkling
Instructions:
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until everything is combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; we want these cookies to be tender!
6. Scoop out about a tablespoon of dough and flatten it slightly in your palm. Place a teaspoon of caramel sauce in the center, then fold the dough over to encase the caramel, rolling it into a ball.
7. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Before popping them into the oven, sprinkle a little sea salt on top of each dough ball for that perfect sweet and salty combo.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers might look a bit soft, but they'll firm up as they cool.
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy the gooey goodness!